Rice Stuffed Chicken Breast

By KarenK

Yummy!

Ingredients

• For the Rice:
• 2/3 cup vegetable broth
• 1/3 cup short grain rice (arborio)
• 2 Tbsp. toasted slivered almonds - chopped
• 2 Tbsp. diced water chestnuts
• 2 Tbsp. chopped scallions
• 1 Tbsp. minced garlic
• 1/4 tsp. salt
• 1/4 tsp. pepper
• For the Chicken:
• 2 Tbsp. white wine vinegar
• 2 Tbsp. hoisin sauce
• 2 Tbsp. toasted sesame oil
• 4 boness chicken breast halves
• 2 Tbsp. vegetable oil
• 1 Tbsp. sesame seeds
• For the sauce: (I DID NOT MAKE SAUCE)
• 1/3 cup red plum jam
• 2 Tbsp. white wine vinegar
• 1 Tbsp. ketchup
• 1 tsp. chili garlic paste or chili garlic sauce

Preparation

Step 1

Preheat oven to 400 degrees. Coat a baking sheet with nonstick spray.

Bring broth to a boil over medium-high heat and add rice. Cover pan and reduce heat to low. Simmer rice 20 minutes. Remove rice frm heat. Stir in almonds, water chestnuts, scallions, garlic, salt and pepper.

Combine 2 Tbsp. vinegar, hoisin, and sesame oil in small bowl,

Cut a pocket in each chicken breast. Spoon about 1/3 cuop rice mixture into each pocket. Seal opening with a toothpick.

Heat oil in a large saute pan over medium-high heat. Place chicken in pan, smooth side down and saute until golden - about 5 minutes.

Place each chicken breast on the baking sheet, raw side down. Baste chicken with hoisin mixture and sprinkle with sesame seeds. Roast chicken 20 minutes or until stuffing (not chicken) reaches 165 degrees on an instant-read thermometer.

Serve with sauce, if desired.